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Dernière mise à jour : Mai 2018

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fruit vegetable processing nutrition quality safety process sustainability consumer senior légume transformation qualité sécurité nutrition organoleptique durabilité consommateur senior

2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing

An integrated view on sustainability and how it can interact with quality, safety and the consumers

 4 - 6 April 2016
 University of Avignon, Campus Hannah Arendt, 74 rue Louis Pasteur 84000 Avignon

University of Avignon Home Page

Photo INRA

Sustainable processing for high quality Fruit & Vegetables

How will we be able to meet the challenge of inventing more sustainable ways to process fruit and vegetables and deliver them to the consumers? How will we ensure that they allow at least the same levels of quality, of safety, of convenience and consumer acceptability? That they decrease losses and waste? That fruit and vegetable part in food patterns is maintained or increased?

Four sessions will be held:

  1. Innovative processes for improved sustainability
  2. Quality at the heart of sustainable markets for F&V products         
  3. Constraints on F&V processing: microbial, safety and waste management issues
  4. Consumer preferences and needs - OPTIFEL sponsored session.

Sponsored sessions will be held  following the 2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing, in the framework of different programs: Quels aliments pour quels séniors ?, EcoBerries and Transformer des légumes méditerranéens : entre innovation et tradition.

 

This  demands a new look at Fruit and Vegetables Processing to enhance its sustainability, i.e. decreasing losses and waste , inventing or identifying more sober processes, having a renewed look at fermentation and biopreservation, developing plant extracts to replace chemical additives, finding means to deal with different and more variably raw materials, etc.

For this interdisciplinary research is needed, bridging the gaps between safety, quality, nutrition, production, consumer science and process engineering. Therefore this symposium will bring together these different aspects of research in the food science community, including academics, transfer organisation and R&D researcher of the fruit&veg processing industries. 

The Symposium will consider the sustainability issues in the specific case of Fruit and Vegetables Processing, with particular focus on their specificities. They offer specific research questions, linked to their interest as sources of micronutriments, to questions on bioaccessibility of these same micronutrients …

There are also specific challenges, with questions about their intrinsic variability and fast evolution of the raw material, with disaffection in younger generations, with a fear of pesticide contamination.

Following the successful Fruit and Vegetables Processing symposium in 2011, it is now time to bring together the recent advances and identify the new challenges facing Fruit and Veg Processing, notably in terms of sustainability and adoption by the new generations.

Sponsored sessions will be held  following the 2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing, in the framework of different programs:

  • Quels aliments pour quels seniors? Séminaire en français. Pour plus d'informations ici
  • EcoBerries: Innovative and eco-sustainable processing and packaging for safe, high quality and healthy organic berry products. More informations here
  • Transformer des légumes méditerranéens : entre innovation et tradition. Séminaire en français. Pour plus d'informations ici